Mom's Chicken Soup
Recipe from
Ladies' Home Journal
Nothing comforts like homemade chicken soup. Use canned broth and leftover cooked chicken to make it fast and easy.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
50 mins
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Ingredients
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1 tablespoonolive oilsee savings
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3carrots, cut into 1/4-inch dicesee savings
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2 mediumonions, dicedsee savings
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2 ribscelery, cut into 1/4-inch dicesee savings
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10 cupshomemade or canned chicken brothsee savings
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1-3/4 teaspoonssaltsee savings
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1/4 teaspoonthymesee savings
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2-1/2 to 3 cupsdiced, cooked chicken (see LHJ's Chicken Broth recipe, if using)see savings
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2 cupscooked egg noodlessee savings
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Directions
1.
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
2.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.
Nutrition information
Per serving: Calories 465, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 156 mg, Sodium 947 mg, Carbohydrate 26 g, Protein 52 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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